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1. Soak the dried farro or spelt in cool water for 1 hour so the grains swell, reducing cooking time. Drain, and put into a medium pot. Pour in water to cover the grains by 1-inch, then bring the water to a boil. Reduce the heat so the grains simmer. Cook the farro for about 30 minutes and 2 hours for spelt, stirring occasionally to prevent sticking and burning. Add water if necessary until the grain is cooked.
* At this point, the farro or spelt is tender but slightly crunchy, and the grains split open showing a pearly white interior, similar to boiled pearl barley. Drain and cool.
2. Combine the salad ingredients, toss with the lemon juice and olive oil, season to taste and serve.
Mary Beth's Chef's Tip: Triticum Dicoccum is long-grain farro in Italy, Triticum Monococcum is medium-length grain spelt in USA. Farro is an ancient unhybridized cereal grown for centuries in the Middle East and Mediterranean. It belongs to the same family as wheat (Triticum Volgare)
and hard wheat (Triticum Durum). Farro is different from wheat in how its husk attaches to its stalk, which is similar to barley or oats. Farro is high in anti-oxidants, Vitamins A, B, C and E, and can be a delicious alternative for anyone allergic or sensitive to hybridized wheat. Farro is available in specialty stores.
Confetti di Farro e Cannellini con Broccoli Rapé e Pinoli
Farro and Cannellini Salad with Broccoli Rapé and Pine nuts
Farro and Cannellini Salad with Broccoli Rapé and Pine nuts
Serves 8
-
4
ounces dried farro or spelt (heaping 1/2 cup dried; 2 cups boiled)
-
1 1/2
cups boiled cannellini beans
-
4
ounces steamed broccoli rape', chopped
-
1/2
cup chopped cherry tomatoes
-
1/2
cup diced celery
-
1/2
cup toasted pine nuts (2 ounces)
-
1/4
cup diced red onion
Dressing:-
fresh lemon juice
-
fruity extra-virgin olive oil
-
sea salt to taste
1. Soak the dried farro or spelt in cool water for 1 hour so the grains swell, reducing cooking time. Drain, and put into a medium pot. Pour in water to cover the grains by 1-inch, then bring the water to a boil. Reduce the heat so the grains simmer. Cook the farro for about 30 minutes and 2 hours for spelt, stirring occasionally to prevent sticking and burning. Add water if necessary until the grain is cooked.
* At this point, the farro or spelt is tender but slightly crunchy, and the grains split open showing a pearly white interior, similar to boiled pearl barley. Drain and cool.
2. Combine the salad ingredients, toss with the lemon juice and olive oil, season to taste and serve.
Mary Beth's Chef's Tip: Triticum Dicoccum is long-grain farro in Italy, Triticum Monococcum is medium-length grain spelt in USA. Farro is an ancient unhybridized cereal grown for centuries in the Middle East and Mediterranean. It belongs to the same family as wheat (Triticum Volgare)
and hard wheat (Triticum Durum). Farro is different from wheat in how its husk attaches to its stalk, which is similar to barley or oats. Farro is high in anti-oxidants, Vitamins A, B, C and E, and can be a delicious alternative for anyone allergic or sensitive to hybridized wheat. Farro is available in specialty stores.
